Prep the bread: Trim crusts if you want very tidy squares. Cut each slice in half to make smaller sandwiches, or assemble first and cut after cooking.

Butter the outsides: Spread a thin, even layer of softened butter on one side of each slice. This ensures crisp, golden edges.

Layer the filling: On the unbuttered side, add cheese in a single layer. Spoon a thin smear of cranberry sauce on top. Don’t overdo it—too much will leak.

Seal and press: Top with another slice, buttered side facing out. Gently press to help the cheese meet the bread.

Heat the pan: Warm a nonstick skillet or griddle over medium to medium-low heat. Too hot and the bread will burn before the cheese melts.

Grill in batches: Cook sandwiches 2–3 minutes per side until golden and the cheese is melty. Adjust heat as needed.

Rest briefly: Transfer to a cutting board and let sit 1 minute so the cheese sets slightly.

Cut into bites: Slice into neat squares or triangles, about 1 to 2 inches each. Wipe the knife between cuts for clean edges.

Finish and serve: Sprinkle with a tiny pinch of flaky sea salt or fresh thyme. Serve warm.